Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
1 hour |
8 servings |
¾ C |
1 tsp vegetable oil
|
¼ C flour
|
3 C low-sodium chicken broth
|
1½ lb boneless, skinless chicken breast, cut into 1-inch strips
|
1 C white potatoes (½ lb), cubed
|
1 C onion, chopped
|
1 C carrots (½ lb), coarsely chopped
|
¼ C celery, chopped
|
½ medium carrot, grated
|
4 cloves garlic, finely minced
|
2 stalks scallion, chopped
|
1 bay leaf
|
½ tsp thyme
|
½ tsp ground black pepper
|
2 tsp hot pepper (Jalapeno)
|
1 C okra (½ lb), sliced into ½-inch pieces
|
|
|
|
Directions
-
1
|
Add oil to a large pot, over medium heat.
|
-
2
|
Stir in flour. Cook, stirring constantly, until flour begins to turn golden brown.
|
-
3
|
Slowly add the chicken broth, stirring constantly with a whisk, and cook for 2 minutes. The mixture should not be lumpy.
|
-
4
|
Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
|
-
5
|
Add okra, and let cook for 15 to 20 more minutes.
|
-
-
7
|
Serve hot in a bowl or over rice.
|
|
_______________
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.